Southwest Chicken Soup |

Southwest Chicken Soup

This Southwest Chicken Soup recipe is Paleo and Whole30-friendly, rich with flavors of bell pepper, tomato, and smoky paprika and cumin.

Course Soup
Cuisine Chicken, Gluten-Free, Paleo, Whole30
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 311 kcal


  • 1 pound chicken breasts
  • 2 bell peppers any color, diced
  • 1 large onion diced
  • 1 tbsp fat or oil of choice
  • 32 oz chicken stock
  • 1 can diced tomatoes
  • 1 can diced green chilis
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • Salt and pepper to season


  1. To poach the chicken: Add the meat to a large cooking pot in one layer. Add water (and spices if you want) until the meat is covered by about ½” of liquid. Bring the pot to a boil, reduce to a gentle simmer (think a bubble here and there escaping) and cover. Let cook for 15 minutes. Turn off the heat and let sit for 15 minutes longer. Remove the meat, pour off the water and let cool while you prepare the rest of the ingredients. Shred once cool enough to handle.
  2. Add the peppers and onion to the pot with 1 tablespoon of cooking fat, and cook until the veg are softened and a bit browned.
  3. Pour the chicken stock, diced tomatoes and diced chilis into the pot.
  4. Add the cumin and paprika. Taste and add salt and pepper if needed. (This will depend on whether you used low-salt stock and/or personal preference.)
  5. Add the shredded chicken to the pot and heat through.
  6. Serve with a chopped cilantro, sliced avocado, a sprinkle of pumpkin seeds, etc.
Nutrition Facts
Southwest Chicken Soup
Amount Per Serving
Calories 311 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 79mg26%
Sodium 482mg20%
Potassium 1250mg36%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 12g13%
Protein 32g64%
Vitamin A 2645IU53%
Vitamin C 98.9mg120%
Calcium 96mg10%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.